It's my sincerest belief that the flavor in most meat comes from the fat and, to a lesser extent, bone. This is why, to me, venison is less than great. Wild game fat is often unappealing. Marbled pork is what I'd go with. I brine most pork, one way or another.

That said, best steak I think I've ever had was off a Scottish Highland, with almost no marbling; but a nice ring of fat outside. and bone was on (Tbone). I tend to find gripe in the fact that nowaday butchers tend to cut too much of the fat cap off of many roasts and the like.

Maybe huge servings make it look like you ate less, per the leftover being a large amount.

Your photo is the perfect example, though. Chicken fried steak with heavy gravy (though that one appears much lighter than the buffet paste). It's a nice taste, but after so many bites, you throw in the towel. You might be onto something, though. Big portions can overwhelm the eyes, and ultimately the palate, more quickly. Food intimidation.

Still, I'd knock that thing out. Might not finish the toast, though. A CFS is spread out by pounding, but all the surface area is breaded, and fried, so there're some calories there.

I took a group of kids on a college tour three weeks ago, and one insisted we lunch at 5 Guys. Just got the "cheeseburger" which was a double in reality, and a medium fries. There were enough fries in that "medium" to feed the whole group. It was almost gross. It was hard for me to enjoy the five (maybe that's where 5 Guys comes from) I ate thinking about tater heap in the greasy bag. I wish they had a warning that "medium" meant a 5 lb. sack. I bolted down the double no problem, but I wished I'd known it would be that much food. Of course, after that 2500 calorie meal, I'm traversing the lovely U of Minnesota with a bloated gut and feeling more disgusted than satiated. Felt guilty having to toss so much food.

Holy cripes, our stinkbug population has gone up (WI), but not like that.

I think they smell like citrus beyond expiration. I rather enjoy cilantro; but not in the megadoses some restaurants/people use it. It seems, in the US, when we like something, we need to OD on it.

Sounds like your neck of the woods has stinkbug OD.

I used to have to vac Asian beetles, which stink; but, fortunately not in the numbers you're talking about.

Haven't tasted either bug, fortunately. I'll leave that to the pros.

I live in the country (dairy country). There's a reason none of us have sleeves. When you're out in the field, and we gotta go. Well, maybe I won't elaborate.

I feel the first world factionality comes from us just being down right spoiled. Those who have the time and inclination to preoccupy themselves over minutiae like the correct way to eat anything, and petty politics, conspiracies, etc. aren't doing my life, nor themselves, any favors. I love a good pizza. The easiest way to get it home to my belly is my preferred method. So, I like hands or KF. Don't know if I could hold a slice up with chopsticks, though.

That said, I often twirl spaghetti and use the meatball fork cap to keep it in place. I'm sure there's a special place in hell for me. The basement.

I refuse to use napkins or sleeves, per my dog's request.

Loved your, and Querencia's, posts. I'm 52, so you got me feeling young. I have to piggyback on Querencia's take. Convenience to me is freezer space. as well. I'll spend a few hours on whatever day I have off just to make 3-5 home cooked meals to freeze for the rest of the week. Since we're empty nesters now, I can control portions, so I'm not wasting much, if any.

I drive past a Papa Murphy's every day, and much prefer their $5 sausage Fave to any frozen 'za. Not THE best sausage; but it does the trick. Doctor it up with freshies and it always turns out. That's as convenient as I can get I guess. Maybe a Hot Pocket in a jam, but that's pretty rare.

Quite right, though, Tim. There are things you can whip up quickly from good ingredients (or wilted veg from the fridge). If I make a Shakshuka base ahead of time, then nuke it a bit and heat in a pan before adding the eggs, I have minimal time and
effort before I'm eating something that sticks to my ribs. I'll also make naan ahead of time to sup up the "shuka" sauce and eggs. Naan stays good for a few days and is so easy to make. I'm feeling spoiled right now because we have an FE student from Tunisia in my school. Brought her own harissa with her. God (or, Alla, rather) bless that child. We immediately bonded over food.

Nice to make one's own convenience foods, as well. Premade empanadas, egg rolls, etc., are good reheated. Better than any Hot Pocket.

Any of those frozen boxed "cuisines" just leave me wanting a decent meal. I can't remember a one that I liked. Look at the ingredients. Uff. Not like a Hot Pocket isn't a heart attack waiting to happen; but they taste better than any boxed stuff.

I've tried frozen pierogies. They work. Great make ahead food.